Mock Mignon

Heat a stainless steel fry pan on your cooktop on low heat.

Divide a 2-pound package of thawed Cognito Farm ground beef into 6 even portions (about 1/3 pound each). Using hands, mold into the shape of a round ball. Then press down slightly so that the top and bottom of the ball are now flat. Now it’s a cylinder of beef, shaped like a filet Mignon. Don’t take it all the way to a patty.

Sprinkle the top and bottom of “mock mignon” with salt and pepper.

Put about a teaspoon of olive oil for each “mock mignon” in the hot pan.

Add the “mock mignon”, flat side down.

Ignore for 5 to 6 minutes until bottom is mahogany brown in color – do not move it while it’s getting this crust.

Flip and cook second side for about 4 to 5 minutes.

Remove the “mock mignon” from the pan to a plate.

For each “mock mignon”, add 1/4 cup Marsala wine to the pan and deglaze and scrape up the fond.

For each “mock mignon”, add a pat of butter to the pan.

Add “mock mignon” and their juices back to the pan and reduce to a nice glaze, about 4 to 5 minutes. This will cook the “mock mignon” to medium. If you want it rare (our preference), then leave the beef on the plate, and just add the juices to the pan.

Plate the “mock mignon” and drizzle Marsala sauce over each one. Steak knives are not necessary. If you don’t have Marsala, Port is a good substitute.